Montes Purple Angel 2018


U.S. President Obama was welcomed by Chilean President with toast of Montes Purple Angel when he visited Chile.
Alcohol: 14.5%

Grape Varieties:

92% Carmenere – 8% Petit Verdot

Tasting Notes:

With this new vintage, Purple Angel shows a deep, carmine-red colour, typical of Carmenère. The aromas are complex, with pronounced black fruit, like blackberry and ripe blueberry. There is also dried plum, cooked cherry and candied fruit. Its 18 months in French oak gives a complex nose of toasted aromas, nuts, sweet spice and touches of dairy and vanilla. On the palate, the flavours follow on from the aromas, with sensations of dark fruit and dairy well balanced with the toast. It is finely balanced, with good body and a long finish.

Food Pairing:

Food Pairing: Highly recommended with red meats, lamb chops with rosemary, pork ribs, and cannelloni.

Critic Reviews

James Suckling – 98 points
The complexity of this is something very special with dark berries, hot stone, iodine, and oyster shells. Full-bodied, very tight and polished with creamy tannins that envelop your palate, caressing every inch. Deep and dark fruit and wet earth at the finish. Drink or hold.


In stock


Montes Purple Angel represents a whole new dimension for Carmenère, the long-lost grape variety that recently resurfaced in Chile after being presumed extinct in Bordeaux, its original home. Purple Angel, has been recognised as Chile’s best Carmenère. Critics all over the world have named this wine a “wine from another planet”.


The vineyards that produce our Purple Angel are located in Finca de Apalta and El Arcángel de Marchigüe estates in the Colchagua Valley. Here, the soils are of granitic origin and vary in clay content, amount of organic matter, depth, and especially in types of fluvial and glacial stones, reflecting the tremendous diversity of soils in our vineyards.
Apalta has heterogeneous soils with some parcels highly influenced by the nearby Tinguiririca River and others that are the product of floods and erosion from the mountains high above. Soils tend to be deep on the plain and shallower at the foot of the mountains and in the higher slopes. The Carmenère vineyards for Purple Angel are optimally planted in flatter zones, where the soil is deeper and moisture retention is moderate.

Marchigüe is flatter, with lower hills and moderate slopes. Its soils are shallow -in some areas no more than 60 cm- with medium clay content and a high capacity for water retention. The Carmenère vineyards for Purple Angel are located in the flatter zones and are planted at a density of 5,555 plants/hectare (2,250/acre) and are Double Guyot-trained for a yield of approximately 3.5-4.0 tons/hectare (1.4–1.6 tons/acre). The leaves closest to the fruit were vigorously pulled in early January to leave the grapes
completely exposed, which allowed us to achieve even ripening, and more importantly, to reduce the amount of bell-pepper character pyrazines.


Harvest began when flavours in the grapes reached their peak. Picked by hand into 10 kg. trays, the grapes arrived at our Apalta winery and were processed on the highest floor, allowing us to use gravity to later transfer them gently into their fermentation tanks. First, bunches were selected and destemmed, then the grapes themselves were sorted, leaving out those that were either too green or raisined. Only those grapes in optimal condition continued to a cold maceration at 10 ºC for five to seven days. Selected yeasts were then added, which ensured proper fermentation and allowed us to keep all of the desired qualities of the grapes. Fermentation lasted 12–15 days at temperatures of 26º–29 ºC. Once fermentation was complete, the wine remained in contact with the skins, and its development monitored by daily tastings. The objective of this maceration was to make a wine with good body, and extract all the positive elements that the skins provide. Next, the wine was racked to separate it from the skins. Then 80%was transferred into new French oak barrels, and 20% to second- and third-use barrels, where it remained for 18 months before bottling.



Alcohol: 14.5%
pH: 3.57
Total Acidity (H2SO4): 3.55 g/L
Volatile Acidity (C2H4O2): 0.52 g/L
Residual Sugar: 3.11 g/L
Free SO2: 29 g/L

Denomination of Origin: Colchagua Valley
Barrel Ageing: 80% of this wine was aged for 18 months in new French oak barrels, and 20% in second-use French oak.
Cellaring Recommendations: Store in a cool, dry place at no more than 15ºC and away from sources of light.


Recommended Serving Temperature: 17º–19ºC / 63º–66ºF
Decanting: At least 1 hour.
Food Pairing: Highly recommended with red meats, lamb chops with rosemary, pork ribs, and cannelloni.


Additional information

Weight 1.8 kg


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